Ingredients for Chicken and Biscuits

• 2 matskedar vegetabilisk olja

• 675g skin-on, bone-in chicken thighs

• Koshersalt, nymalen peppar

• 8 medium carrots (about 450g .), peeled, cut into 2" pieces

• 1 small celery root (about 350g ), peeled, cut into 1/2" pieces

• 1 medium onion, chopped

• 1 leek, white and pale-green parts only, chopped

• 30g (1/2 stick) unsalted butter

• 60ml plain flour

• 240 ml torrt vitt vin

• 950ml low-sodium chicken broth

• 4 sprigs thyme

• 1 sprig rosemary

• 2 bay leaves

• 1 1/2 teaspoons (or more) Sherry vinegar

• 550ml plain flour plus more

• 2 teaspoons kosher salt

• 3/4 teaspoons baking powder

• 110g (1 stick) cold unsalted butter, cut into 1/2" cubes

• 180ml buttermilk

• 2 tablespoons crème fraîche or soured cream

• 2 tablespoons chopped fresh chives

• 1 large egg, beaten to blend

Preheat oven to 204°C. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper. Cook skin side down until skin is golden, 8-10 minutes; transfer to a plate.

Carefully drain all but 2 tablespoons fat from pot. Add carrots, celery root, onion, and leek; stir frequently until softened and beginning to brown, 8-10 minutes.

Add butter; stir until melted. Add flour and stir constantly until well blended, about 2 minutes. Add wine and 120ml water. Bring to a boil; reduce heat and simmer until liquid is reduced by half, 5-8 minutes.

Add chicken, broth, thyme, rosemary, and bay leaves. Bring to a boil; reduce heat. Simmer until chicken is fork-tender, 35-40 minutes. Transfer chicken to a plate. Let cool slightly; shred meat, discarding skin and bones.

Return shredded chicken to soup. Add 1 1/2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before serving.

Whisk flour, salt, and baking powder in a large bowl. Add butter. Using your fingertips, blend until pea-size lumps form. Add buttermilk, crème fraîche, and chives. Using a fork, mix until just combined. Gather mixture into a ball and knead in bowl just until a shaggy dough forms, 3 or 4 times.

Transfer dough to a floured work surface and pat into a 3/4"- to 1"-thick round. Cut out rounds with a 2" biscuit cutter or small glass. Gather dough and repeat patting and cutting. Transfer to a parchment-lined rimmed baking sheet; brush with egg.

Bake biscuits until golden brown, 25-30 minutes. Serve warm or at room temperature. DO AHEAD: Biscuits can be made 8 hours ahead. Let cool completely and store airtight at room temperature.

Divide soup among bowls and top with biscuits.

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